Roasted Red Pepper and Basil Dip - Restaurant Association of Nova Scotia

Ingredients

• 1 cup (250 mL) plain yogourt (not fat-free)
• 1 cup (250 mL) drained peeled roasted red peppers (about 2)
• 1/2 cup (125 mL) packed fresh basil
• 1 tsp (5 mL) sugar
• Pinch of salt
• 1/4 tsp (1 mL) pepper
• 2 tsp (10 mL) balsamic vinegar
• 1 cup (250 mL) 35 % whipping cream